Ingredients
– 1 pound pork tenderloin, sliced into 1-inch medallions
– 1/4 cup all-purpose flour, for dredging
– 2 tablespoons olive oil
– Salt and freshly ground black pepper, to taste
– 1/4 cup chicken broth
– 1 lemon, juiced
– 1 tablespoon butter
– Fresh parsley, chopped (for garnish)
Preparation
1. On your kitchen counter, lay out the tenderloin medallions and give them a loving pat down with a paper towel. This’ll help the flour stick and give you a nice, golden crust.
2. Season each medallion with salt and pepper, and then dredge them in the flour, shaking off any excess – just a light coat will do ya.
3. In a large skillet, warm the olive oil over medium-high heat until it shimmers like a pond at sunset. Carefully add the medallions, making sure not to overcrowd the skillet. You might need to do this in batches, so each piece has its place to shine.
4. Sear the medallions for about 2 minutes each side or until they develop a handsome brown crust that would make any Midwest cook proud.
5. Remove the cooked medallions to a plate, draping them loosely with aluminum foil to keep them warm and thinking about the flavors they’re about to meld with.
6. In the same skillet, add the chicken broth and lemon juice, scraping up any of those flavorful browned bits from the bottom – that’s where the story of the dish really lies.
7. Let the sauce simmer and reduce slightly, whispering promises of delicious tanginess, for about 3 minutes.
8. Reduce the heat to low and whisk in the butter until the sauce takes on a lovely, velvety sheen.
9. Return the pork medallions to the skillet, just to coat them in the sauce and reacquaint them with the heat, about 1 more minute.
10. Serve the medallions with a drizzle of the lemon sauce and a sprinkle of fresh parsley, paying homage to the greenery of our beautiful plains.
Variations & Tips
For a nice twist, you can add a gentle hint of garlic or a whisper of rosemary to the sauce for an herbaceous depth. If lemons are scarce, a splash of apple cider vinegar can also bring forth a delightful tang. And for those busy days, when time is as fleeting as the sunset, feel free to use pre-sliced pork medallions from your local butcher to get this heartwarming dish on the table even quicker. Remember, cooking is like weaving a tapestry of flavors – each thread is important, but the pattern is up to you.